How to Make My Pickled Little Smokies Like A Professional

Updated
2 min read

My pickled little smokies –Listen up, y’all! If you ain’t tried pickled little smokies yet, you’re truly missing out. This dish right here is a game changer for your gatherings, barbecues, or just chillin’ at home. It’s easy to make and packs a flavor punch that’ll have everybody coming back for more! So grab your ingredients and let’s get into it!

Pickled Little Smokies

These little bites of heaven are perfect for snacking or as an appetizer that you can’t resist! They’re sweet, tangy, and smoky all at the same time. Trust me, you won’t want to stop eating ’em!

My Pickled Little Smokies

Ingredients

  • 1 pound of little smokies sausages
  • 2 cups of apple cider vinegar
  • 1 cup of water
  • 1 cup of sugar
  • 2 tablespoons of salt
  • 1 tablespoon of black peppercorns
  • 1 teaspoon of crushed red pepper flakes (adjust to taste)
  • 3 cloves of garlic, smashed
  • 1 tablespoon of mustard seeds
  • Optional: Fresh dill or parsley for garnish

Instructions

  1. Start by prepping your little smokies. You can make them right in the skillet or in your oven—your choice! If you chose to pan-fry them, get a skillet over medium heat and cook ’em until nice and brown. Otherwise, pop ’em in a preheated oven at 400°F for about 12-15 minutes.
  2. While those are cooking, let’s whip up the brine. In a pot, combine the apple cider vinegar, water, sugar, and salt. Stir it up and heat it until the sugar dissolves completely. Once it’s boiling, take it off the heat!
  3. Add in the black peppercorns, red pepper flakes, garlic, and mustard seeds to that brine. Time to bring the heat with those flavor bombs!
  4. When your smokies are ready, put them into a mason jar (or any container with a lid). Pour the brine over the sausages, making sure they’re covered—because we want every bite to soak in that goodness!
  5. Let it cool down to room temperature, then pop that lid on and toss them in the refrigerator. They need at least 24 hours to really absorb all that tasty brine, but trust, the longer the better—you can even wait up to a week for max flavor!

Once they’re ready, just pull ’em out and serve them up with some toothpicks or just straight from the jar. These pickled little smokies are sure to be a hit at your next get-together. So why wait? Get to cooking, and let the good times roll!